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    Lemon Tahini Orzo Salad

    May 8, 2022 by Sara Tercero Leave a Comment

    Jump to Recipe Print Recipe

    This lemon tahini orzo salad has it all. Crispy chickpeas, grilled eggplant, garden veggies, and light, flavorful vegan dressing make this salad perfect for summer. This one is great for picnics, cookouts or a quick meal any time of day. The texture of this salad is amazing with delicate orzo pasta, crunchy cucumbers and hardy kale plus tangy olives and cherry tomatoes. Each bite is bursting with different flavors.

    image Orzo Salad with Lemon Tahini Dressing

    What is orzo?

    Orzo is an oblong tiny pasta shape that resembles rice. It is often included in rice pilafs and is very versatile. The mouthful is very pleasant and it lends a really great texture to any dish. I love to add orzo to pasta salads and soups. It cooks very quickly which makes it very convenient for quick recipes.

    image orzo salad with lemon tahini

    Ingredients for Lemon Tahini Orzo Salad

    The ingredients for this orzo salad are simple and easy to find. Although this is a summery salad, it can be made year round. What makes it ideal for summer is the use of all the garden produce and the grill for the eggplant. But you can skip the eggplant and have a truly delicious salad as well that is even simpler to cook.

    •  orzo pasta
    • baby kale 
    • cucumbers 
    •  parsley
    • cherry tomatoes 
    • kalamata olives 
    •  eggplant 
    • olive oil
    •  salt
    • smoked paprika
    • chickpeas
    • tahini
    • lemons 

    How to make orzo salad

    This orzo salad is a medium on the difficulty range since there are three cooking processes needed. The oven is used for the chickpeas, the stove is used to cook the orzo and the grill is used for the eggplant. To make it simpler, roast the eggplant in the oven or skip it altogether. Another step you can skip is crisping the chickpeas. For a quicker recipe simply use the chickpeas out of the can.

    • Cook the Chickpeas - Preheat oven to 400, toss chickpeas with salt, smoked paprika and olive oil and bake for 20 minutes.
    • Grill the Eggplant- Make marinade and coat each slice of eggplant then grill for 5 minutes each side. Let cool then chop into bite size pieces.
    • Cook the orzo according to the directions, rinse, drain well and add to a large bowl.
    • Add dressing ingredients to the orzo and mix well.
    • Add baby kale, cucumbers, olives, cherry tomatoes, cooled chickpeas and eggplant, and parsley to the bowl with orzo and dressing and mix well. Taste for salt and pepper and adjust to your tastes.

    Tips for Making the best Summer salad

    Here are some tips and tools for making the best salads. Of course it always starts with the best recipe!

    • This recipe lends very well to substitutions and add-ons. My favorite addition is the copious fresh mint many of us have growing in our summer gardens. You may substitute the mint for the parsley or simply add in and make the salad herbier. It is super delicious this way.
    • Another great substitute is zucchini for eggplant. So many people have abundant zucchini in summer and are looking for creative ways to use it up. Simply grill it in place of the eggplant in this recipe and you will be happy with the results.
    • I love cherry tomatoes in chilled pasta salads like this one. I advise you to stick with cherries rather than cutting larger tomatoes because they add less water as they break down. Speaking of breaking down, substituting other more delicate greens is only advisable if the salad will be consumed immediately as lettuces and spinach degrade quickly once dressed.
    • This lemon orzo tahini salad will last for 3 days when stored properly in the refrigerator. On day 3, give it a drizzle of olive oil and a squeeze of lemon to refresh the flavors.

    Other delicious salad recipes for you

    • Balsamic Strawberry and Feta Salad
    • Vegan Kale Caesar Salad
    • Rainbow Raw and Roasted Salad
    image of Orzo Salad with Lemon Tahini Dressing in a white bowl.

    Lemon Tahini Orzo Salad

    This summery salad is great for picnics, cookouts or a quick meal any time of day. The texture of is amazing with delicate orzo pasta, crunchy cucumbers and chickpeas plus hardy kale,tangy olives and cherry tomatoes. Each bite is bursting with different flavors.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Appetizer, dinner, lunch, Main Course, Salad
    Cuisine American, california, fusion, Mediterranean, Middle Eastern, vegan
    Servings 6
    Calories 461 kcal

    Ingredients
      

    • 1 pound orzo pasta
    • 2 cups baby kale chopped
    • 2 cucumbers cut in rounds
    • 4 tbsp parsley
    • 1 cup cherry tomatoes halved
    • ½ cup kalamata olives chopped
    • 1 eggplant sliced in 4 lengthwise for grilling

    For Eggplant Marinade

    • 1 tsp olive oil
    • pinch salt
    • pinch smoked paprika

    For Crispy Smoked Paprika Chickpeas

    • 1 15 oz can chickpeas
    • pinch salt
    • ½ tsp smoked paprika
    • ½ tsp olive oil

    For Dressing

    • 4 tbsp tahini
    • 2 lemons juiced
    • 2 tbsp olive oil

    Instructions
     

    • Cook the Chickpeas - Preheat oven to 400, toss chickpeas with salt, smoked paprika and olive oil and bake for 20 minutes.
    • Grill the Eggplant- Make marinade and coat each slice of eggplant then grill for 5 minutes each side. Let cool then chop into bite size pieces.
    • Cook the orzo according to the directions, rinse, drain well and add to a large bowl.
    • Add dressing ingredients to the orzo and mix well.
    • Add baby kale, cucumbers, olives, cherry tomatoes, cooled chickpeas and eggplant, and parsley  to the bowl with orzo and dressing and mix well. Taste for salt and pepper and adjust.

    Nutrition

    Calories: 461kcalCarbohydrates: 71gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 205mgPotassium: 730mgFiber: 9gSugar: 8gVitamin A: 2808IUVitamin C: 54mgCalcium: 130mgIron: 3mg
    Keyword chickpeas, grilled, healthy, kale, orzo, pasta, salad, summer, vegan
    Tried this recipe?Let us know how it was!
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    About BetterFoodGuru

    image Sara Tercero

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

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